Finely chop the garlic. Cut the tomatoes into small pieces. Heat 1 tbsp. olive oil in a pan, sauté the garlic and tomatoes. Fry the tomato purée briefly, stir in the cream and 100 ml hot water, grated Parmesan, herbs and paprika powder. Season the sauce with salt and pepper and simmer for approx. 6 minutes until creamy, stirring occasionally. Heat the remaining olive oil in a large pan and fry the gnocchi until golden brown and crispy, turning occasionally. Add the sauce to the gnocchi and simmer for 3 minutes, seasoning with salt and pepper.